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Protein Cup Cakes


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Protein Cup Cakes


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Protein cup cakes, kids love attractive looking food – this variation of the traditional gujarati snack uses mixed flour and bottle gourd batter baked in muffin moulds. A yummy and protein rich treat that aids in their growth and development.

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Protein Cup Cakes recipe - How to make Protein Cup Cakes

Preparation Time:    Fermenting Time:  8 Hours   Baking Time:  25 Minutes   Baking Temperature:  200ºC (400ºF)   Cooking Time:    Total Time:     8Makes 8 cupcakes
Show me for cupcakes

Ingredients

For The Batter
1/2 cup rice (chawal) , soaked and drained
1/4 cup toovar (arhar) dal , soaked and drained
1 tbsp urad dal (split black lentils) , soaked and drained
1 tbsp green moong dal (split green gram) , soaked and drained
1 tbsp chana dal (split bengal gram) , soaked and drained
1 tbsp whole wheat (gehun) , optional
1/4 cup sour curds (khatta dahi)
3/4 cup grated bottle gourd (doodhi / lauki)
1 tsp oil
2 tsp lemon juice
a pinch of soda bi-carb
1 1/2 tsp sugar
1/4 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp ginger-green chilli paste
salt to taste

Other Ingredients
2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)
1/2 tsp oil for greasing
Method

For the batter
    For the batter
  1. Combine the rice and dals and blend in a mixer till smooth.
  2. Add the curds and mix well. Cover and keep aside to ferment overnight.
  3. Add the bottle gourd, oil, lemon juice, soda bi-carb, sugar, chilli powder, turmeric powder, ginger-green chilli paste and salt and mix well.

How to proceed
    How to proceed
  1. Divide the batter into 8 equal portions and pour each portion into greased moulds or cups.
  2. Heat the oil in a small non-stick kadhai and add the mustard seeds.
  3. When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.
  4. Pour the tempering over the batter in each cup.
  5. Cover with aluminum foil and bake in a pre-heated oven at 200ºc (400ºf) for 15 to 20 minutes or till they turn brown in colour.

Handy tip:
    Handy tip:
  1. To make sour curds, set them for 8 to 10 hours and then use in the recipe.

How to pack
    How to pack
  1. Cool slightly, unmould and wrap in an aluminium foil or cling film and pack in a tiffin box.

Accompaniments

Corn Chips 
Strawberry Banana Milkshake 

Nutrient values per cupcake
Energy110 cal
Protein3.6 g
Carbohydrates17 g
Fiber1.8 g
Fat2.9 g
Cholesterol0 mg
Vitamin A41 mcg
Vitamin B10.1 mg
Vitamin B20 mg
Vitamin B30.6 mg
Vitamin C1.1 mg
Folic Acid14.3 mcg
Calcium28.7 mg
Iron0.6 mg
Magnesium0 mg
Phosphorus0 mg
Sodium5.6 mg
Potassium128 mg
Zinc0.4 mg

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